Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 4 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Place chicken breasts in the slow cooker and pour marinara sauce over them.
- Add chopped onion, minced garlic, chicken broth, Italian seasoning, salt, and pepper.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
- Shred the cooked chicken using two forks and stir back into the soup.
- Top with shredded mozzarella and Parmesan cheese, then cover and cook until cheese melts, about 10 minutes.
- Garnish with fresh basil and serve hot with crusty bread.
Notes
- Adjust the seasoning to taste.
- For a thicker soup, add a cornstarch slurry in the last 15 minutes of cooking.
- Best served with a side of garlic bread or a crisp salad.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 95 mg